Sauté the base: Warm the olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 to 7 minutes, stirring, until softened.

Add garlic and seasonings: Stir in garlic, thyme, a pinch of salt, and pepper. Cook 30 seconds until fragrant.

Brown the chicken: Add the chicken pieces and cook 3 to 4 minutes, just until the outside loses its pink color. They’ll finish cooking in the broth.

Pour in broth: Add the chicken broth and bay leaf. Bring to a gentle boil, then reduce to a steady simmer.

Add rice: Stir in the rice. Simmer uncovered 15 to 20 minutes, stirring every few minutes to prevent sticking, until the rice is tender and the soup thickens slightly.

Finish with brightness: Remove the bay leaf. Stir in lemon zest, lemon juice, and parsley. Taste and adjust salt and pepper.

Make it creamy (optional): Stir in the half-and-half or a splash of cream for extra comfort. Heat through for 1 minute without boiling.

Serve: Ladle into bowls and top with a little more parsley and cracked pepper. A slice of crusty bread on the side is perfect.